Green pine cone syrup

Ingredients for 1 servings:

• 600 g cones (green pine cones, May-Jun)
• 1 liter of water
• 10 mg citric acid
• 1 kg sugar
• 1 lemon(s) (organic)

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 40 minutes; Total time approx. 3 days 1 hour 40 minutes

refreshing, aromatic and natural

I collect the green pine cones from dwarf pines in June, as this allows easy access to the branches. Wash and chop the cones. Be careful with your kitchen utensils, as the cones release resin! Wash and slice the lemon, then add both to an old pot with the water. Bring to a boil and simmer for about 30 minutes, then let it cool on the turned-off stovetop. Stir in the citric acid. Cover and let stand in a cool, dark place for 2-3 days, stirring daily. Filter first through a sieve and then through a paper towel, then bring to a boil with the sugar. Pour into prepared bottles while still very hot to create a vacuum. Do not open the bottles again until ready to use. The syrup is an alternative to pastis, which is drunk in France in the summer after lunch with plenty of water. I like the light resin aroma, which, with its slightly tart taste, makes a great summer drink; it immediately reminds me of the pine forests. Info: Pine oil has a relaxing effect and brings peace and calm. It has a strengthening effect on overstimulated nerves, mild muscle and nerve pain, and circulatory disorders, so it can’t hurt in syrup.